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Loaded Chicken Nacho

February 11, 2013
Plain English Version

Loaded nacho chicken

Tortilla-coated chicken breasts topped with warm chile con queso, and your favorite nacho toppings is a great dinner waiting to happen.


 3-4 boneless, skinless chicken breasts

1/2 cup flour

2 eggs

1 tablespoon milk

2 cups corn tortilla chips, finely crushed

3/4 cup chile con queso dip (store-bought or homemade)

Black olives, sliced

Black beans, drained and rinsed

1-2 green onions, sliced

1 tomato, diced

Salt and pepper


Preheat oven to 375 degrees F.

Season the chicken breasts with a sprinkle of salt and pepper.

To set up your breading station, spread the flour onto a plate. Whisk the eggs and milk together in a small baking dish or bowl. Spread the crushed tortilla chips onto a plate.

Dredge each chicken breast in the flour, then dip in the egg mixture.

Finally, press the chicken into the tortilla chips until well coated.

Place the coated chicken breasts in a baking dish. Cook for 25-35 minutes, until the chicken reaches 165 degrees F, as measured with an instant-read meat thermometer.

To serve, top the cooked chicken with a generous helping of warm chile con queso and a sprinkle of black beans, black olives, tomatoes, green onions, or your other favorite nacho toppings

The Christian Science Monitor

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